Garde Manger

Evans Global Aviation LLC•Ashburn, VA

10h•$20 - $23

About The Position

The Garde Manger prepares artistic displays, specification-designed trays, salads, sandwiches, canapés, desserts, sauces, and other cold foods according to Air Culinaire Worldwide preparation methods and standards. This culinary role is a central driver of fresh ingredients, quality, artistry, and presentation. The Garde Manger uses critical thinking to resolve challenges and may make final culinary decisions in line with company procedures for customer satisfaction, safety, and cost. The position answers to the General Manager. Working with the Expo team, chefs, and other kitchen employees, the Garde Manger prioritizes orders and verifies that food, presentation, trays, packaging, labeling, and order details meet kitchen specifications and ACES requirements. The role also helps train and direct team members, audits displays and trays, and monitors food safety and HACCP compliance. When needed, the employee may cross-train in hot-food preparation or driving, support delivery logistics, and perform secondary ACES coordination duties. The position requires flexibility to work weekends and holidays. The work environment is usually moderate to loud. The employee is regularly required to sit and talk or hear, frequently handles, reaches, and carries items, and must be able to lift or move up to 40 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. New culinary candidates must submit to a background check, drug test, and E-Verify. The company describes itself as promote-from-within, with top performers able to pursue career goals in a fast-growing organization.

Requirements

High school diploma or equivalent.
Two to three years of experience in a kitchen environment at a catering or fine-dining establishment.
Ability to take orders and follow through.
Ability to work well with others in a team-driven, fast-paced environment.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.
Ability to apply good judgment and carry out instructions provided in written, oral, or diagram form.
Flexibility to work weekends and holidays.
Ability to meet the physical demands of the role, including lifting or moving up to 40 pounds.
Submission to a background check, drug test, and E-Verify as a new culinary candidate.

Nice To Haves

Experience with new culinary trends.
Current Safe Food Handling Certificate.
Energy, enthusiasm, creativity, and strong motivation to assist with food preparation and presentation.

Responsibilities

Prepare artistic displays, specification-designed trays, salads, sandwiches, canapés, desserts, sauces, and other cold preparations according to company methods and standards.
Prioritize food production orders in coordination with the Expo team.
Use fresh ingredients and verify preparation accuracy, food quality, presentation, packaging, labeling, and compliance with ACES order specifications.
Ensure food matches the kitchen-issued specifications and presentation standards.
Monitor quality and accuracy in cold-food production and provide direction or solutions when immediate action is needed.
Follow allergen and special-diet requests, ACES order requirements, and company procedures for quality, customer satisfaction, safety, and food cost.
Train and direct team members, teach and audit trays and displays, and support food safety and HACCP compliance.
Maintain a safe, orderly, and sanitized kitchen, including setting sanitizer stations, monitoring and recording temperature logs, and using gloves and food-safety tools and practices.
Verify that purchased ingredients meet required specifications and that routine equipment cleaning and maintenance are performed in the department.
Assist with ordering ingredients and packaging, stocking kitchen items, and maintaining shopping lists, tools, and sanitizer stations for cold-food production.
Work with chefs to ensure company standards and procedures are followed in daily operations.
Use Shipday for catering logistics and deliveries when organizing or delivering orders, including recording a delivery photo and recipient name at delivery.
Safely operate company vehicles and drive in compliance with applicable laws and regulations when called upon.
Cross-train in hot-food preparation or driving as a secondary duty during slow periods or staffing shortages.
Carry a company-provided cellphone as directed by the General Manager and serve as a secondary ACES coordinator, including checking and printing cross-references, processing alcohol receipts, and coordinating fulfillment-related items as directed.
Dress professionally and follow company uniform procedures.
Perform other duties as assigned by the General Manager.